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U.S. National Daily Pork Carcass Cut-outs 78.25, U.S. National Daily Beef Cut-outs 301.93

Doesn’t take an Ag-Economist to point out the massive difference between the wholesale price of Pork and Beef cut-outs. It’s a terrible testament to Pork demand. It’s a terrible testament to what consumers prefer to spend their money on. It’s obvious Beef by almost a 4 to 1 ratio. As a person who has everything invested in the Pork industry, it is an alarming issue.

We have had people send us emails saying the Pork price debacle issue is inflation and lack of consumer buying power. If that’s the case, why do consumers have money for Beef? Beef is near record price levels while the Pork price languishes. Consumers have money they just prefer to spend it on Beef, not Pork. At the staggering 4 to 1 ratio.

The Pork Checkoff money spent to have “The Other White Meat” has been successful we now have raced to the bottom. Whole Chickens last week $1.39 lb. Tom Turkeys $1.70 lb. We now it appears to us made a product that sells for less than not only Beef but Chicken and Turkey.

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Building Better Barns: Innovations in Hog Facility Design with PSI’s Tim Messinger

Video: Building Better Barns: Innovations in Hog Facility Design with PSI’s Tim Messinger

In this exclusive interview from the 2025 Iowa Pork Congress Rachel Fishback and Swineweb sit down with Tim Messinger, a seasoned expert from Precision Structures Inc. (PSI) of Wellman, Iowa, to delve into the latest trends and innovations in hog barn construction and remodeling.

With nearly two decades at PSI, Tim shares his journey from draftsman to sales, highlighting the company’s comprehensive services in building farrow-to-wean complexes, finishers, and nurseries. He emphasizes the critical role of proper site layout and grading in barn construction, ensuring long-term efficiency and scalability for pork producers.

Tim also discusses the increasing importance of advanced ventilation systems and smart controllers like Maximus and AP Edge, which offer producers enhanced monitoring and control over barn environments. As construction costs have risen, PSI has seen an uptick in remodeling projects, particularly in slat replacements, roof refurbishments and barn gating remodels to extend the lifespan of existing facilities.

A key takeaway from Tim is the value of partnering with reputable builders who offer robust post-sale support. PSI’s dedicated service team stands ready to assist clients 24/7, addressing emergencies and ensuring optimal barn performance.

For pork producers looking to build or upgrade their facilities, this conversation offers valuable insights into best practices and the latest industry developments.